Blend cream cheese and milk until smooth. Stir in millet, olives, fennel, scallions, dill, lime juice and Tabasco. Taste and adjust seasoning. Set aside.

Place a salmon slice on work surface. Mound 3 tablespoons of millet mixture lengthwise down the center. Wrap salmon sushi-style around filling, overlapping edges slightly. Push filling in from the ends with your fingertips to pack it firmly, adding filling if necessary.

Wrap finished roll in plastic film. Continue making rolls until all the salmon and filling are gone. Cover tightly and refrigerate for at least 4 hours or up to 8 hours.

When ready to serve, remove rolls from refrigerator. Unwrap and slice rolls into 1/2-inch pieces with a serrated knife.